Smoked Brisket Beer Cheese Bombs (Print Version)

Soft pretzel buns hold smoky brisket and beer cheese inside. They bake up golden and cheesy with loads of flavor.

# Ingredients:

→ Filling

01 - 240 ml beer cheese dip
02 - 450 g brisket, smoked and pulled apart

→ Dough

03 - 1 can (about 340 g) ready-to-bake biscuit dough

→ Pretzel Bath & Topping

04 - Coarse salt to sprinkle
05 - 480 ml slightly hot water
06 - Melted butter for brushing
07 - 60 g baking soda

# Instructions:

01 - Crank the oven to 190°C and give it time to get fully hot.
02 - Dump the pulled brisket and beer cheese in a bowl. Stir till everything’s nicely coated.
03 - Lay out each biscuit dough slice and squash it flat on some flour. Scoop on a big spoonful of cheesy brisket, then fold the dough around and pinch it real good so nothing leaks. You’re aiming for round, sealed balls.
04 - Mix baking soda into the warm water in a clean bowl. Stir till it all disappears.
05 - Quickly dunk each stuffed dough ball in the baking soda mix. Right after, plop them on a tray lined with parchment.
06 - Shower every ball with a nice layer of coarse salt.
07 - Let them bake for 12–15 minutes. You’re looking for that deep golden, almost pretzel-brown color.
08 - Once baked, pull them out and paint each with melted butter right away. Enjoy while they’re warm for the best munch.

# Notes:

01 - Really pinch those seams closed or your cheesy filling might escape in the oven.
02 - Baking soda water gives these that true pretzel chew and taste.